- 1 small spaghetti squash (1-1/2 to 2 pounds)
- 1/2 cup water
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped sweet red pepper
- 1 garlic clove, minced
- 1 cup canned diced tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella or cheddar cheese
- 1 tablespoon chopped fresh parsley
- Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. Yield: 6-8 servings.
Reviews forSpaghetti Squash Casserole
"This is a favorite casserole made by my sister and is a requested recipe. We make it vegetarian with vegetarian "crumbles" and she adds 2 plus cups of her own canned tomato sauce and no water, to this recipe. We use reduced fat mozzarella, and probably more chopped pepper and onion depending on size of the squash. Excellent recipe and can vary spices added--some Italian seasoning is very nice in it as well,."
"I wasn't over the top in love with this recipe. It was okay, but nothing to write home about. I pretty much followed the recipe to the T, except that I followed the advice of others and added spaghetti sauce, and used and Italian blend of dried herbs rather than the oregano. I was looking for a recipe that would make the spaghetti squash shine, but I thought it got lost among the other ingredients. In my opinion one lb of ground beef was way more than enough. If you are trying to find a way to get your family to eat squash, this would be a good recipe. I love the taste of squash, so didn't feel like I needed to hide it behind other flavors. I probably will not make this again."
"This is delicious and such a great way to use spaghetti squash. After reading all the suggestions I added sausage to double the meat, used Italian seasoning instead of just oregano. 3 Garlic cloves minced and added one extra can of fire roasted tomatoes to keep it all moist. It did need more salt, surprisingly, so I added more as I was cooking per taste. It's really delicious. Thank you for posting this."
"Delicious! Added some tomato sauce to the original recipe, have made this several times is a family favorite."
"Loved this! Added some tomato paste, Italian seasoning, mixture of mozzarella and cheddar cheese on top and baked with cheese on top."
"Since some of the reviews suggested adding pasta or pizza sauce because it was dry, I added a jar of pizza sauce. It was good and I will make it again."
"Substituted the ground beef for ground elk and was really good! Make sure to add a little extra seasoning and tomato juices as it can be slightly bland/dry."
"Excellent!! I had absolutely no leftovers."
"Very good recipe! I can't eat cheese so left it off and it was still wonderful!"
"This recipe is a great starting point. I have made it 6 times now and I do it different each time. Last time I used Italian sausage and double the meat, I use jar spaghetti sauce and last of all I put the cheese on before it goes in the oven. It comes out kinda like a lasagna. My kids even eat it."